Should a martini be shaken or stirred?

There are as many ways to order a martini as there are enthusiasts: with gin or vodka, dry or wet, dirty, with olives, lemon peel, or pickled onions. No order is wrong, but there is a right way to make it, and that's where the debate begins.

The method of chilling a martini has generated a heated debate, with valid arguments on both sides. Shaking the martini cools it quickly to ice cold, something many seek, but purists prefer to stir it.

In its traditional form, with two parts gin, one part dry vermouth, and an olive or a slice of lemon, purists believe it's proper to stir it. The reason is a bartender's rule: cocktails made only with spirits are stirred, while those containing egg whites, juice, or cream are shaken. According to Alcohol Professor, shaking a martini with ice dilutes it, makes it cloudy, and reduces its intensity.

Ultimately, it's a matter of personal preference. James Bond ordered his martini shaken, not stirred, and some prefer the airy, crushed-ice martini that comes from shaking it.

If you stir it, the challenge is controlling the dilution. The longer and faster you stir, the more diluted it will be. The size of the ice and the glass also play a role; it's best to chill the glass in the freezer first. Simply Recipes suggests filling a mixing glass halfway with ice and stirring gently and quickly, testing 15, 20, and 30 seconds. Then, strain the mixture into a chilled glass.